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Shrimp Coconut Curry

This shrimp coconut curry combines tender shrimp simmered in a rich, fragrant coconut milk sauce infused with red curry paste. Brightened with lime juice and finished with fresh herbs, it boasts a creamy texture and vibrant flavors that evoke a seaside market vibe. The dish is served hot, with a glossy, colorful sauce clinging to the shrimp and vegetables, perfect over rice or grains.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined preferably fresh or thawed frozen
  • 1 can full-fat coconut milk rich and creamy
  • 2 tablespoons red curry paste adjust for desired heat
  • 1 lime lime juice freshly squeezed
  • 1 bell pepper bell pepper, sliced for color and crunch
  • 2 cloves garlic, minced for aromatics
  • 1 tablespoon oil coconut or vegetable oil
  • a handful fresh herbs (cilantro or basil) chopped, for garnish

Equipment

  • Large pan or wok
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Can opener

Method
 

  1. Gather all your ingredients and prep the shrimp by peeling and deveining them if needed. Slice the bell pepper into thin strips and mince the garlic.
  2. Heat a large pan or wok over medium heat and add a tablespoon of oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant and slightly golden.
  3. Stir in the red curry paste and cook for another minute, stirring constantly, until the paste turns darker and releases a spicy, lemongrass aroma.
  4. Add the sliced bell peppers to the pan and sauté for 2-3 minutes until they soften slightly but still retain some crunch, and the mixture smells vibrant and fresh.
  5. Pour in the coconut milk, stirring to combine everything well. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly and becomes fragrant.
  6. Add the shrimp to the simmering sauce, laying them in a single layer. Cook for 3-4 minutes until they turn pink, opaque, and slightly firm to the touch.
  7. Squeeze fresh lime juice into the curry and stir. Taste and adjust seasoning with salt or fish sauce if needed. If the sauce is too thick, add a splash of water and stir to loosen it.
  8. Remove the pan from heat and sprinkle with chopped fresh herbs. Serve the curry hot over rice or grains, garnished with extra herbs and lime wedges if desired.

Notes

For a more intense flavor, toast the curry paste briefly before adding liquids. Use fresh, quality ingredients for the best taste. Garnish generously with herbs and a squeeze of lime to brighten the dish.